Honey-Apple Cake

honey-apple cake
Honey-Apple Cake
  • Prep 20 min
  • Total 2 hr 25 min
  • Servings 12


1 cup (250 mL) chopped pecans
3 1/2 cups (875 mL) Bisquick* Mix
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
1 1/2 cups (375 mL) granulated sugar
1/2 cup (125 mL) vegetable oil
1/4 cup (50 mL) honey
3 eggs
1 tsp (5 mL) vanilla
3 cups (750 mL) cups chopped medium tart cooking apples (about 3 medium)
Sauce and Topping
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter or margarine
1/4 cup (50 mL) honey
1/4 cup (50 mL) milk


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  • 1
    Heat oven to 350ºF. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle bottom of pan with 1/4 cup of the pecans; set aside. In medium bowl, stir Bisquick mix, cinnamon and nutmeg; set aside.
  • 2
    In large bowl, beat granulated sugar, oil and 1/4 cup honey with electric mixer on medium speed 30 seconds. Add eggs, one at a time, beating well after each addition. On low speed, gradually beat Bisquick mixture into sugar mixture just until blended. Stir in vanilla, remaining 3/4 cup pecans and the apples. Spoon batter over pecans in pan.
  • 3
    Bake 55 to 60 minutes or until toothpick inserted in centre comes out clean. Cool in pan on cooling rack 15 minutes.
  • 4
    In 2-quart saucepan, heat brown sugar, butter, 1/4 cup honey and the milk to boiling over medium-high heat, stirring constantly. Boil 2 minutes, stirring constantly. Remove cake from pan to cooling rack. Pour 1/2 cup sauce over warm cake. Cool completely, about 1 hour. Serve remaining sauce with cake.

Expert Tips

  • Did You Know? : Haralson or Granny Smith are two tart cooking apple varieties you could use in this cake.
  • Serve With : Top this delicious nutty cake with vanilla ice cream.

Nutrition Information

No nutrition information available for this recipe

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